Southwestern Escabeche with Poblanos, Corn and Cumin

1 cup all-purpose flour

1⁄4 cup canola oil

2 pounds thin white-fleshed fish fillets

1 medium yellow onion, chopped

2 garlic cloves, minced

2 poblano chiles, seeded and chopped

2 ears corn, husked and the kernels cut off the cobs, or 13⁄4 cups frozen corn, thawed

1⁄4 cup chopped dried cherries, blueberries, or cranberries

2 teaspoons chopped oregano leaves or

1 teaspoon dried oregano

1⁄2 teaspoon cumin seeds

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 cup cider vinegar

Place the fl our in a shallow soup bowl. Heat 2 tablespoons canola oil in a large skillet set over medium heat. Pat the fillets dry with paper towels; then dredge in the fl our, shake off the excess, and slip into the pan. Cook until well browned, about 3 minutes. Flip and continue cooking until lightly browned on the other side, about 1 more minute. Transfer to a cutting board and let stand for 5 minutes.
Slice the fillets into 1⁄2-inch pieces and place in a large nonreactive bowl or a glass baking dish. Set aside.
Clean and dry the skillet; return it to medium heat. Add the remaining 2 tablespoons oil and then the onion. Cook, stirring often, until soft, about 2 minutes. Add the garlic and chiles; cook for 20 seconds.
Stir in the corn and dried fruit or berries; then stir in the oregano, cumin seeds, salt, and pepper. Cook, stirring constantly, for 15 seconds, then pour in the vinegar. Bring the mixture to a simmer and cook for 1 minute.
Pour over the fish. Cover and refrigerate for at least 4 hours or up to 48 hours. To serve, scoop up pieces of the fish along with the marinade and vegetables.

Makes 4 main-course servings